Sourdough Ambrosia Bread Pudding: A Taste of Sunshine

The scent of ambrosia always takes me back to my grandmother’s kitchen. As a child, I remember her patiently layering fluffy bread, sweet pineapple, and toasted coconut in a baking dish, the aroma of vanilla and cinnamon filling the air. It wasn’t just a dessert; it was a symbol of her love, a taste of sunshine on even the cloudiest days, and a reminder of simple joys. This sourdough version adds a tangy twist to a classic, making it even more irresistible.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes – 1 hour 20 minutes
• Servings: 8
• Yield: One 2-quart casserole
• Dietary Type: Not specified (contains dairy and eggs)

Ingredients

• 5 cups sourdough bread cubes
• 3 cups skim milk or low-fat milk
• 4 large eggs
• 2 large egg yolks
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon orange peel, grated
• ½ teaspoon ground cinnamon
• 2 (8 ounce) cans pineapple chunks in juice, drained
• ⅓ cup raisins
• ½ cup shredded coconut
• ½ cup almonds, chopped toasted
• Cream (optional) or milk (optional) for serving

Equipment Needed

• 2-quart casserole dish
• Large bowl
• Whisk
• Baking sheet
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.

2. Place the sourdough bread cubes in the prepared casserole dish, spreading them evenly across the bottom.

3. In a large bowl, whisk together the milk, eggs, egg yolks, sugar, vanilla extract, grated orange peel, and ground cinnamon. Ensure that all ingredients are well combined and the sugar is dissolved.

4. Pour the egg mixture evenly over the bread cubes in the casserole dish. Gently press down on the bread to help it absorb the liquid.

5. Distribute the drained pineapple chunks, raisins, shredded coconut, and toasted chopped almonds evenly over the bread mixture in the casserole dish.

6. Bake in the preheated 350°F (175°C) oven until a knife inserted near the center comes out clean, about 50 to 60 minutes. Check the pudding for doneness starting at 50 minutes. If the top is browning too quickly, you can lightly tent the casserole dish with aluminum foil during the last 15-20 minutes of baking.

7. Let the bread pudding cool slightly before serving. You can serve it warm, at room temperature, or chilled.

8. Serve with a drizzle of cream or a splash of milk, if desired.

To toast the almonds: Place the chopped almonds in a single layer on a baking sheet. Bake in the preheated 350°F (175°C) oven, stirring occasionally, for 10 to 15 minutes, or until the almonds are lightly golden and fragrant. Be careful not to burn them. Let cool before adding to the bread pudding.

Expert Tips & Tricks

• Sourdough Selection: Using a slightly stale sourdough bread works best for bread pudding. This allows the bread to soak up the custard more effectively without becoming mushy.
• Infuse More Flavor: Consider adding a splash of orange liqueur (like Cointreau or Grand Marnier) to the egg mixture for an extra layer of citrus flavor.
• Overnight Soak: For an even more decadent and flavorful bread pudding, prepare the casserole dish with all the ingredients and refrigerate it for several hours or overnight before baking. This allows the bread to fully absorb the custard and the flavors to meld together.
• Customize Your Mix-Ins: Feel free to experiment with other dried fruits, nuts, or spices. Dried cranberries, chopped pecans, or a pinch of nutmeg would all be delicious additions.
• Prevent Soggy Bottom: To prevent a soggy bottom, you can toast the bread cubes lightly in the oven before assembling the bread pudding. This helps to create a barrier against the custard.

Serving & Storage Suggestions

Sourdough Ambrosia Bread Pudding is delightful served warm, showcasing its custardy interior and slightly crisp top. It can also be enjoyed at room temperature or even chilled. If serving warm, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave for 30-60 seconds, or bake the entire casserole dish in a preheated 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also freeze the bread pudding for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen bread pudding can be thawed overnight in the refrigerator and reheated as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	323 kcal	N/A
Calories from Fat	94 g	29%
Total Fat	10.5 g	16%
Saturated Fat	3.5 g	17%
Cholesterol	160 mg	53%
Sodium	137.4 mg	5%
Total Carbohydrate	49 g	16%
Dietary Fiber	2.1 g	8%
Sugars	40.1 g	160%
Protein	10 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free Option: Substitute the milk with almond milk, soy milk, or coconut milk for a dairy-free version. Use a plant-based butter substitute to grease the casserole dish.
• Gluten-Free Adaptation: Use gluten-free sourdough bread to make this bread pudding suitable for those with gluten sensitivities.
• Seasonal Fruit Swaps: In the fall, consider using diced apples or pears instead of pineapple. In the summer, fresh berries would be a delicious addition.
• Spice Variations: Experiment with different spices, such as nutmeg, cardamom, or ginger, to customize the flavor profile.
• Nut-Free Version: Omit the almonds or substitute them with sunflower seeds or pumpkin seeds for a nut-free option.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread besides sourdough?

A: Yes, you can use other types of bread, such as challah, brioche, or even French bread. However, sourdough adds a unique tanginess that complements the sweetness of the other ingredients.

Q: Can I make this bread pudding ahead of time?

A: Absolutely! In fact, allowing the assembled bread pudding to sit in the refrigerator for a few hours or overnight will allow the bread to fully absorb the custard, resulting in a richer and more flavorful dessert.

Q: How do I know when the bread pudding is done?

A: The bread pudding is done when a knife inserted near the center comes out clean. The top should be golden brown and slightly puffed up.

Q: Can I freeze leftover bread pudding?

A: Yes, you can freeze leftover bread pudding. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with this bread pudding?

A: This bread pudding is delicious on its own, but you can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.

Final Thoughts

This Sourdough Ambrosia Bread Pudding is more than just a dessert; it’s a hug in a dish, a comforting reminder of simple pleasures, and a celebration of the joy of baking. I encourage you to try this recipe, experiment with your own variations, and share the love with your family and friends. The combination of tangy sourdough, sweet pineapple, and fragrant coconut is simply irresistible. Let me know what you think and happy baking!